Bacon, gammon and ham are all cured meats, that is they are processed to retain a distinctive pink colour after cooking. Bacon and gammon are generally retailed raw and cooked off by the end user in a kitchen.
Leaving aside air-cured and dry-cured hams, most English ham is sold as a cooked meat and needs to be kept in a refrigerator. Between cooking and selling, it will usually be sliced thinly.
Further down this page is a series of bacon, gammon and ham links for this blog.
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